Call me strange, but one of my favorite vegetables to grow in our Montana garden is Swiss chard!
This versatile vegetable is not just a one season plant. It does great all summer long and into the Fall. I use Swiss chard much as I would spinach since I don’t even bother with spinach anymore. Swiss chard doesn’t bolt as quickly – I used to only get one harvest from my spinach before it would bolt. I like to grow the kind with red stems because they add color to a dish. Chard has loads of vitamin K and vitamin A. It can be eaten raw or cooked, just like spinach. My favorite way to use it is a sauteed dish. I serve this for breakfast often! The family eats it pretty well with the soy sauce and vinegar on it.
Garlicky Sauteed Swiss Chard
Ingredients
- a large bunch of chard with stems (it cooks down a bit so I always pick more than I think I will want.)
- Chopped onions (optional)
- 1 large clove of garlic – grated
- butter or other oil of choice
- pinch of dried red pepper (optional)
- splash of apple cider vinegar
- splash of soy sauce
- 1/4 cup water
Instructions
- Chop stems into 1-inch portions
- Chop onions
- Saute with butter and garlic for about 2 minutes
- Add red pepper and chopped/sliced green leaves
- Add the water and cover and stir often for about 5 minutes until desired texture
- Add vinegar and soy sauce to taste
